Directions:

1. Preheat oven to 450°F.  Move shelf to lowest position.
2. Set a wire rack on a baking sheet and coat with cooking spray.  You can also use a taco mold.
3. Season fish with salt and pepper.
4. In a large bowl, crush the rice cereal with your fingers.
5. In a separate bowl, briskly whisk egg and a pinch of salt until bubbly.
6. Dip the fish in the egg and then roll in cereal.  Coat evenly.
7. Position fish on their sides on rack and lightly spray with olive oil.
8. Bake the fish on the bottom oven rack until crispy (10-12 minutes).

1. Preheat oven to 450 degrees.
2. Toss potatoes with olive and salt in a large bowl. Coat the potatoes well.
3.  Arrange potatoes on a large baking sheet in a single layer.
4. Bake potatoes for 15 minutes then turn. Bake an additional 15 minutes until crispy.
5. Sprinkle with salt, basil, and Parmesan.

1. In a bowl whisk sour cream, malt vinegar, salt, sugar and mint.
2. Serve alongside the fish.